INGREDIENTS:
For the meat:
*Mutton- 750 gms
*Oil- 2 tbsp
*Cloves- 8 nos
*Cardamom- 6 nos
*Cinnamon- 8 1" sticks
*Bay leaves- 3-4 nos
*Onion- 3 (finely sliced)
*Tomatoes- 3 nos (finely chopped)
*Thick curd- 2 cups
*Salt- to taste
*Red chilli powder- 2 tsp
*Garam masala - 1/2 tsp
*Chopped green chillies- 2 tbsp
*Mint leaves- 1 cup
*Coriander leaves- 1 cup
*Water- 2 cups
For Dal Mixture:
*Oil- 2 tbsp
*Cloves- 2 nos
*Cinnamon- 2 1" sticks
*Cardamom- 2 nos
*Tej patta- 2 nos
*Onion- 2 nos (sliced)
*Water- 1 ltr
For Soaking: Soak all of these overnight
*Masoor dal- 2 tsp
*Urad dal- 2 tsp
*Moong dal- 2 tsp
*Toor dal- 2 tsp
*Chana dal- 2 tsp
*Wheat- 1 cup
Other Ingredients:
*Ghee- 200 ml
*Sliced onions- 2 nos + 4 tbsp oil (for frying onions)
*Mint leaves- 1 cup (chopped)
*Corinader leaves- 1 cup (chopped)
*Cashewnuts- 10 nos
*Lemon- 2 nos
PROCEDURE:
For meat:
*Heat oil in a pressure cooker, add whole spices and fry till fragrant.
*Add onions and fry till translucent.
*Add ginger garlic paste and fry for a min.
*Now add mutton, salt, red chilli powder and tomatoes, mix well.
*Now add mint and coriander leaves, green chillies and garam masala and give it a good stir.
*Now add curd and water and mix well.
*Cover and pressure cook for 5 whistles.
*Check if the meat is tender, or else cook again.
*Once done, remove it in a plate and let it cool completely.
For the Dal mixture:
*Heat oil in a pressure cooker, add whole spices and fry till fragrant.
*Now add onions and fry till translucent.
*Now add water and salt and let it come to a rolling boil.
*Now add the soaked dals and wheat and cook for 5 whistles.
*Remove it in a bowl and let it cool completely.
The Assembly:
*Take a hand blender and shred the cooked mutton.Make sure to not make a paste out of it. You should feel the mutton while eating.
*Now blend the dals too with the hand blender to a course paste. Neither too soft nor tok grainy.
*Now take a thick bottomed wide vessel, add the shreded mutton and the dal mixture to it.
*Now add 100 ml ghee to it.
*Mix well and switch the flame to medium high, cook the mixture while stirring continuously.
*You might have noticed that the mixture has thickened quite a bit.
*Simultaneously, heat 4 tbsp oil in a pan, fry cashewnuts to a light golden colour on a low flame.
*Remove from oil and set aside.
*Now add sliced onions to the hot oil.
*Fry the onions stirring continuously, make sure to caramalise the onions uniformly.
*Don't the onions get black, as they lend a bitter taste.
*Remove from oil and set aside.
*Now pour the hot oil over the simmering haleem mixture.
*The simmering haleem would have been done by now. The indication is that when you drop it from a ladle it'll fall as strands.
*Switch off the flame.
*Now add half of the fried onions and mix well.
Serving Suggestions:
*Take some haleem in a bowl.
*Sprinkle mint leaves and coriander leaves on it.
*Now garnish it with fried onions and cashewnuts.
*Squeeze a lemon wedge over it.
*Your delicious bowl of Haleem is ready to be devoured. Enjoyyy!
